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00:00last time i'm so nervous right now it was bread week underproved paul's gonna have a field day on
00:06that jasmine proved herself over three challenges i love the look of this beautiful to win her
00:11first star baker crown and while aaron fell flat in the signature it's not risen do you think paul
00:17will notice it was poi man who failed to rise to the occasion i'm just not getting a huge amount
00:24of flavor in there and became the third baker to leave the tent i am part of the baker family now so
00:31it's not the bad thing no for the first time in the tent that's definite it's back to school week
00:38a long time ago it's black and white for me the baker's flap under pressure in the signature
00:43devastated go back to basics in the technical we're just not built like old school lunch ladies
00:49before a summer fight finale in the showstopper but who will make the grade that takes me back
00:56right and who broken it will flunk out see me at the end of class sorry sir
01:19i just so happy i want to show falling through my skills again i am glad that i'm baking for back to
01:37school week and not actually going back to school good golly i don't need to do that again i'm so gassed
01:42to go back to school i can't wait i think it will be a fun week yeah i haven't done that much homework
01:48this week i'm feeling like there's a medium chance that i'm going to get expelled suspended if nothing
01:53else morning bakers morning uh excuse me i expect you all to say good morning miss hammond good morning
02:06bakers good good morning miss that's better isn't it mr fielding the reason that allison is behaving
02:14like miss trunchbull is because we're going to be taking you back to your school days
02:17for your first school time bake miss leaf and miss hollywood would love you to
02:24to make a batch of 12 identical flapjacks your flapjacks will need the classic oaty base
02:32but also an extra filling or topping you've got two hours on your marks get set bake
02:38quite looking forward to it i actually forgot how much i like flapjacks i did eat them at school but
02:44it's not something i have often they make me a bit polluted normally so this is back to school week it's
02:51all about reinventing bakes that you had at school only this time making them really really good this
02:58golden syrup is going to get messy it's a flapjack it's just full of sugar and predominantly golden
03:03syrup and so it'd be interesting to see how the bakers interpret the sugar levels i've taken out the
03:09golden syrup and then replaced it with a red wine reduction we want a very special flapjack but i think
03:16you have to be careful with the adding of new flavors because you don't want to overpower the oats milk time
03:22students make sure you stay hydrated all right good girl look this one's drinking their milk there
03:29we're really asking the bakers to push the boat out and create a little bit of school magic
03:35morning tom morning right tom tell us all about your flapjack today i'm making apple crumble flapjack
03:43but this is kind of pushing the brief in terms of what a flapjack is so it should look like the top
03:48half of an apple and then when you slice it open you're like oh there's a flapjack hiding inside
03:54there aiming for an a star tom's flamboyant flapjacks will be surrounded by apple puree and custard
04:00fillings before being encased in a white chocolate apple shaped shell wow wow well tom that is ambitious
04:08have you practiced this kind of you're supposed to come to school ready for the exam well i did the
04:14homework and then i thought i could do it a little better you're answering back he's pushing for
04:19excellence he's pushing for detention that's what you're pushing to avoid any disciplinary issues of
04:26their own so these are irish oats obviously it's just the ones that i had in the house choosing the
04:32right oats is crucial do you want it to kind of be dense more cakey do you want it to have a bite you want
04:37that texture but striking the right balance half rolled oats and half porridge oats is entirely up to the
04:43baker's so these are rolled oats because i'm doing a carrot cake recipe but just replacing the flour
04:49with oats when i was young i really wasn't that bothered about flapjacks but i really like carrot
04:54cakes so i thought i'll make carrot cake flavor flapjacks toby's flapjacks will be individually
05:00molded to resemble a slice of carrot cake and topped with cream cheese icing time for your meal well
05:07thank you very much for the offer but i'm actually lactose intolerant so unless you want to have a
05:12gassy afternoon okay i'll leave that then like us
05:17oh that's gatoran to avoid upsetting paul and prue pairs of naturally wet fruit hopefully
05:25we'll be all right the bakers must pack their flapjacks with flavor without compromising the
05:30consistency i'm putting in some very ripe banana into it so these are banana bread inspired flapjacks
05:37it's going to be unusual this have you given it to anybody my partner took it to her pole dancing
05:42class um their pole dancing class and they all loved it what's true in there
05:51hoping to spin his way into pole position ian's banana bread flapjacks will be covered in layers of
05:57walnut paste white chocolate honey ganache and caramelized banana do you miss school i like designated
06:04time to have fun i never play anymore oh go on never claim this you've got two minutes off you go go
06:09go on go and have a play go on yes yes yes go have a little play go on oh that's good see you guys
06:19how did you do don't want to play with me guys but ian's not the only one there's no one want to play
06:26recapturing their youth so i'm going to put in freeze-dried raspberries my great aunt she'd always have a
06:33tin full of flapjacks and we'd always go raspberry picking fruit picking in the summer jasmine's soft
06:38raspberry flapjack will be covered in a rich chocolate ganache and topped with a firm tempered
06:44chocolate so when you cut through it'll be like hard soft and then the flapjack but in practice i've
06:50never managed to do it in time so i just need to get them in and out asap but while some bakers are
06:57recreating their favorite childhood flavors the pumpkin seeds had a bit of a crunch very sophisticated
07:04aaron's aiming for something a little more mature so my flapjacks are oil gray whipped ganache
07:10and lemon jam the oil gray isn't like a dominant flavor it's just like a bridge
07:15go on bridge between what between the lemon yeah and the rest of it
07:22what you need to do is build a bridge between your bake and paul's hand
07:25aaron's flapjacks are dedicated to his friend latifa who can't get enough of his lemon jam he's hoping
07:34the judges will be just as convinced with his flavors are you going to be head boy today probably
07:41i don't know actually he didn't sound that infused about my flavors so possibly not don't let him psych you
07:46out don't let mr hollywood psych you out aaron may be aiming for a grown-up flapjack i use pican
07:52nuts and cherries and a bit of a moretto but natalia's will be strictly adults only not for school the kids will be drunk
08:03her boozy flapjacks might not get past the school gate but natalia's been thrown back into the
08:08classroom learning to make flapjacks for the first time do you not have flapjacks in ukraine
08:13no absolutely not you should take them over there yeah you could start your own flapjack business
08:20miles it's time to get this in the tin and get that in the oven i am using individual molds if
08:26i'm not meticulous with this bit now when i try and take the molds off they will fall apart
08:32i'll bake the flapjacks for around 15 minutes i just really don't want to over bake them while over
08:36baking will result in a tougher texture 23 minutes i'll say it's all based on vibes under baking will
08:42leave them too soft and claggy to eat there we go and i'll start that for 20 minutes but while
08:48everyone else has begun baking their flapjacks shortbreads in and then get my jam done start my
08:54flapjack leslie's yet to start hers i'm making a cherry bakewell flapjack with a shortbread base
09:03inspired by her neighbor dan's favorite treat leslie's bakewell flapjacks will feature a shortbread
09:08base a layer of cherry jam and finished off with glacé cherries you bake the whole thing together
09:14doing it separate because in practice i tried it and the shortbread just didn't cook underneath bake
09:19bake bake sorry 100 lions it's baked not see me at the end of class for lions yes okay
09:26i'm in trouble i've not even started yet
09:34yeah it's definitely bakers you are halfway through here we go keep going or there's detention with mr
09:41hollywood miss hollywood come on bake quicker if producing 12 flawless flapjacks wasn't challenging
09:51enough i start caramelizing some of these bananas before the end of class bell rings it's going to
09:58be a lumpy custard like back at school with skin on top that they're going to have to peel off nicely
10:02the bakers still need to make their delicate decorations i'm going to put a candy hazeln
10:07on top of each one and tantalizing toppings so i'm starting my cherry jam on the way to school
10:13i used to love a coconut chocolate bar i used to buy the two-pack because i loved them that much
10:17so i want this to be a cherry version of that chocolate bar nadia is hoping to recreate her
10:22favorite childhood treat by coating her coconut flapjack and cherry jam with a perfectly tempered
10:28chocolate top so what temperature are you taking it to to temper well it adds a little bit of piece
10:35of paper you're cheating you're cheating in class and i think this is outrageous she might as well write
10:40it on the back of her hand while nadia still has some studying to do jessica's
10:47come prepared so i've done a lot of homework for back to school week so i've decided there's going
10:51to have red wine poached pears stem ginger and dark chocolate ganache it's going to be like a mouthful
10:59inspired by her close friend audrey's favorite flavors chocolate and wine
11:03jessica's flapjacks will be finished off with poached pears are you going to be top of the class
11:09today i don't know but i just don't want to be excluded from school i don't want to go home
11:14did you think that you was going last week i was i was so shocked when we left you never know who's
11:19going do you never know bakers you have half an hour left half an hour cheers babs white russian
11:29i need to make sure my jam's spread out and then it's all going in the oven while leslie's flatjack
11:36is yet to go in the oven flappy jays the rest of the bakers are ready to come out of theirs so there
11:42we go do you know what we're done the edges are nice and brown and it's got a nice even color hallelujah
11:49flatjacks are baked so i feel like i'm in good time
11:52going back in the oven fingers crossed they'll calling time i'm not confident just waiting going
12:00really try and cool it everything here needs to be cool by the time it goes in the white chocolate
12:07mold i'd be lying if i said i wasn't nervous 12 identical flapjacks and normally i just do it by eye
12:14oh that was not a straight line when we bark the school ruler we've got to be very precise otherwise
12:19get shouted out by the teachers that's how they're supposed to come out look at that holding your
12:24structure well no i'm broken it
12:37right we've got 16 now that's good news cut like this and i have my 12 flapjack little school sandwiches
12:47bakers you have 15 minutes left i'm gonna temper me's our chocolate now so let me just get my little
12:54piece of paper just tempering some chocolate it's set really quickly which is a good sign please set
13:00i'm suddenly very rushy feeling i feel like you've got a lot to do i have so much to do if you pull this
13:06off i feel like you could be in handshake city the icing's got to be great because they're quite basic
13:12this chocolate's just not setting oh mother i'm not sure that it's going to call in time i'm just
13:18going to have to cross out how's it going not very well oh no don't say that it's still warm it's just
13:24not setting well look you're still smiling it's only first lesson it's a long day this is just to cover
13:30the bases clock is ticking how long have we got you've got one minute left bakers oh this is gutting
13:37i've totally run out of time here temper chocolate has tempered answer oh devastated i want it to look
13:44neat oh it's not even staying on so sad they don't look great i'm gonna get a detention definitely
13:51i'm not gonna be able to get the tops on no bakers your time is up we did it well done bakers put your
14:02pens down i run out of time absolutely they are beautiful i'm not dreadful i'm devastated my chocolate
14:12isn't set it's judgment time for the baker's flapjacks hello tom hello hi tom
14:26right tom tell us all about your flapjacks my abstract apples it looks more like an apple with
14:33the stalk coming out yes you needed yeah i think you needed that it's very clever tom
14:41it just absolutely says apple crumble i really love it i really do it is so clever
14:47well we said we didn't want a boring flapjacks yeah amazing
14:50i love the intricacy of the decoration i think they look neat as a pin
15:06i love the chewiness it's not too sweet chewiness check texture check
15:11and flavor check so i think you've ticked all the boxes thank you very good
15:15caramelized banana slices on the top makes my mouth water
15:26you certainly get the banana less so the walnuts it's a bit soft a little bit longer i would have
15:32put in the oven i was aiming for like a soft banana bread ask oh is that what you're going for i'm so
15:36sorry come on i think it's excellent thank you oh there we go we asked for flapjacks yeah it's just
15:43slightly under the base
15:50been cut a bit oddly haven't they not very neat i think it's really difficult to cut them into
15:55triangular stuff they're very chewy yeah the chocolate ganache is the overpowering flavor it's a bit dry
16:05but it's the texture for me
16:13the size difference are dramatic because i couldn't see anything because the chocolate
16:16wasn't set on the top there's a lot of chocolates on the top of that which is why it didn't set yeah
16:21i'm not getting a huge amount of coconut because what's dominating is the half inch of chocolate i agree
16:26too much chocolate cherry is perfect
16:34i think they look lovely but it really do look great
16:40the spice level is cinnamon it's quite high i like it but i wanted that carrot cake taste
16:46i added a tiny bit more in today than i normally do it's a shame because it's actually i thought
16:50it was great thank you to me thank you what made you put more cinnamon last week i put a little bit
16:55extra in and they loved it so i thought this week i'll do the same whack a little bit extra in
16:59oh man that's too much so interesting and different i like that it cuts neatly doesn't it it does
17:13i like the flavor texture for me is a little too gluey okay and it might be the pear okay it's really
17:20softened up the flapjack itself would it have helped if i added more like so like jumbo
17:24oats in a crunch i actually added the ratio i reduced the jumbo oats thinking that that would
17:31be a better idea yeah thank you thank you damn leave the recipe as it is same time
17:44i love the decoration i think it looks beautiful really neat i'm dying to see what it tastes like
17:50that's delicious oh my god the lemon gives it such a lift i can get the earl grey i think you've done
18:01a really good job thank you so much i love it oh really oh my gosh absolutely yeah yeah it's a
18:07dry and full done thank you it's well done well i'll have a bit of that my cheeks
18:21didn't cool down quite well enough to cut i was a little bit worried about the timing with this
18:26i think doing the showbread and the flapjack it's all about the cooling it's a real bakewell flavor i
18:33think it's a little too sweet for me because the icing is thick glass of cherries are really sweet
18:38huge mistake putting the shortbread on the base it's not your finest hour yeah see me leslie
18:44okay paul shouted out i need to go and see him afterwards just go and sit in the corner now shall
18:50i that task is proof that you need to do your homework and you need to practice because i was a hairline
18:56away from that looking so bad less chocolate if i could go back i would but i can't so i've just got
19:03to take it on the shoulders and look forward to the old technical now i don't know if i should say
19:07look forward to it but the bakers were able to revise their flapjack recipes but in the technical
19:16challenge they have no idea what old school bake they face bakers it is time for your technical challenge
19:23and this one has been set by miss leaf if you mess this technical up it will be going on your
19:29permanent record now miss leaf have you got any words of wisdom prepare yourself to do a lot of elbow
19:37grease as always this challenge is judged blind so paul and prue you may now leave the tent thank you so
19:43much so for your technical challenge prue would love you to recreate that fondly remembered classic
19:51school cake your school cake must consist of vanilla sponge white glassy icing and then finished with
19:59sprinkles and with a nice jug of hot custard it all sounds quite simple but there is a twist headmistress
20:08leaf is demanding that you make everything from scratch even the sprinkles headmistress also stripped
20:16down your working areas and kept it to the bare baking essentials you've got two hours on your
20:22marks get set bake
20:27let's do this oh my gosh never in my life had school cake i just thought a school cake would be
20:35too basic which is why we have to make everything from scratch
20:39so prue sponge and custard what a great technical challenge this is one of my favorites what's going
20:46to make this tricky for our bakers the bakers have to do everything from scratch and with no modern
20:51equipment so they've got to beat the sugar and butter by hand if they don't beat that really well
20:57they won't get the rise so how are they going to do these sprinkles to make the sprinkles they have to
21:02pipe the lines wait till they're absolutely set chop them into tiny little sprinkles and scatter them
21:07on top of their icing when it's still wet and then we've asked them to make lump-free custard
21:12this is great that sweetness from the icing is just about right the sponge is moist but with that
21:18gorgeous custard that's fantastic almost anything tastes good with custard but this is the best
21:24right make the sponge batter by hand and for the sponge ingredients there are no weights
21:30i put 300 grams of sugar 400 of flour at home i have to use similar quantities of this it's
21:37basically just a vanilla sponge cake just creaming the butter and sugar together and i want to get
21:41it fairly light if the bakers don't cream the butter and sugar thoroughly it's not having a workout
21:47the mix will lack air my arms hurting already essential for giving their sponges the right rise and
21:53light fluffy texture we're just not built like old school lunch ladies you can mix by arm for hours
21:59that looks like it's quite a feat to stir that right yeah it's not for me it's not for me i'm like
22:07oscar wild that's not for me oh ambulance it's lumpy not the best so that's what i'm going with
22:15hopefully it'll be fine now i'm just adding the eggs in one at a time oh yeah that's the stuff once i
22:23add the bacon powder and the flour should start coming together better the baking powder's a tricky one
22:28i've gone off five percent and i'm hoping that's right when i have like a flat sponge oh i've done
22:34a teaspoon per hundred grams but i have no idea whether that's right or not right i think that'll
22:40have to do i bet you was a good boy at school weren't you i was just the one who did like too much
22:44really you're like a bit of a gossip yeah what do you know about this lot i've heard that aaron is
22:49waiting for paul hollywood to call him a naughty boy really that's actually me i just want to get
22:56my cake in the oven see what happens i'm gonna go for 170 20 minutes and check it 20 minutes probably
23:04gonna take like 25 minutes it's a pretty chunky cake it's gonna win it's gonna get a handshake if it
23:15fails it's your fault i'm not sure my blessing is worth anything i forgot vanilla i'm going rogue
23:24i've got that just in time hope that doesn't affect the bee you shouldn't do i've made this oh
23:36my god choose a color green green g r e e n choose number four one two three four three sure yeah
23:48halfway through oh amazing bakers you are halfway through you can have it thank you me all day
23:57does that mean we're going out now yeah we are absolutely just says make the sprinkles how are you
24:04gonna make the little sprinkle people bruise jewelry put it in a blender so together 60 grams of
24:12pasteurized egg whites i've done 300 grams of icing sugar i'm not sure what the texture is supposed
24:18to be i've done four out of the five colors so far so i've just got to do this last one now we need to
24:23make our piping bags i'm not sure how to do it doing origami now has anyone figured this part out yet
24:37and then does that fold in yeah like that okay
24:42i'm just gonna see if this works i'm gonna park the sprinkles in lines my red one i thought sprinkles
24:51were dots i don't trust dots little little little lines this is gonna take me a year a bit of yellow
25:00something tells me this isn't the method we've made it oops we're going lines i've given up on the dots
25:06i guess it'll dry out and then you can break it up this is pants they're not even gonna look the
25:11same have you ever made sprinkles oh hollywood cry sprinkles i collect them in a tub this should just
25:16be the challenge make sprinkles you will be making 1474 sprinkles bakers you have half an hour left
25:25so proud of these kids so proud so proud of them maybe i will maybe i won't it might be ready to come out
25:32you know what she's coming out i'm actually really happy with that i think i reckon it's about five
25:37minutes away the middle still needs a bit of cooking oh we've got some big sinkage big sinkage
25:42on the cake it's cooked but i think it's collapsed because there's too much baking powder in it make
25:48the sprinkles leave them set in the residual heat of the oven what does residual mean do you mean like
25:53the favor with the door open like once the cake's out residual oh it's a bit hot in here babes what's
25:59going on it's so hot a bit of heat going on oh my god i'm getting hot flush i was going through
26:04menopause this is so cool look at that look and then it just breaks up number seven make the custard
26:13i think it's time to make some custard they've actually been quite nice to us here they have
26:17given us ingredients i've made custard before i'm not that worried about it i think i need to make
26:21mine a little bit thicker i just don't want to step away from a custard or curd or split or do
26:25something horrible stick a spoon in draw a line hold the lime done children you have 15 minutes left
26:33cook the top of the cake decorating with the sprinkles i think you're maybe a thin layer of icing a little
26:38bit messy oh they're not sticking it's set so i just need to push them in a bit i don't like any of
26:44those even looking sprinkles look at that that's art is it chuckson pollock it's a picasso slice the
26:50cake into 16 and serve along the jug of custard and find the center there it's a four by four isn't
26:57it i have a bachelor's in a science feels like i should be good at maths oh i've done it wrong
27:02haven't i i've got 15 instead of 16 so i can't do math bakers you only have one minute left oh god
27:08i've already made a mess try not to panic i'm actually not mad oh why are these ones so small some of them
27:17a bit scary with looks like a school cake bakers your time is up please bring your school cakes
27:24and place them behind your beautiful photos oh dear oh look at them oh you're so nice that was hard
27:37paul and prue are expecting 16 school cakes with a light moist sponge neat icing
27:43and handmade colorful sprinkles served with a jug of delicious custard can we all stand for miss leaf
27:49and mr hollywood okay pru let's start with this one the icing on this doesn't look too bad in places
27:59dropped a bit here i think they've struggled with the bake in the middle of the tray perhaps but the
28:03sprinkles are there the sponge is nice actually my custard's got a bit too much vanilla in it it's a
28:09good consistency this is a bit loud and they're all over the place and again some of them are better
28:15risen than others i think that tastes quite nice it's a bit dense of course it's got a couple of
28:20lumps in these look beautiful lovely height nice and even it's good cake good sprinkles good icing
28:28crustures just needs to be thickened slightly these haven't risen enough yeah a little different
28:33sizes not consistent at all right tastes all right it's good cake tastes nice it's slightly split in
28:43oh dear what have we here icing's all poured over the edge the sprinkles are sort of all over the place
28:48as well it's a bit over baked it's quite dry so it's over baked and the icing is stop it
28:56just to dry right these are very small it's got a bit of height on one side those two have got all the
29:01sprinkles this one's got practically none cake's a little dry it's because it's dense how's the
29:06custard it's nice and smooth now this one it's all different shapes again it should be easy to get
29:13them all the same size mainly my complaint about this is unevenness these sprinkles on the top are
29:21interesting it's quite dairy there see it's probably the weight of the icing to be honest should be quite a
29:26light icing the cake is quite good the cake's all right custard's good these are good they're quite
29:33even nice height good sprinkles that's good hang on a minute
29:44custard's very good that takes me back pray delicious the judges will now rank the school
29:50cakes from worst to best in ninth place we have this one nadia the cake is over baked you're short of one
29:59and the custard is slightly curdled not your best effort in eighth spot we have this one natalia too
30:05heavy on the icing it destroyed the sponge in seventh spot is jessica tom is sixth leslie fifth toby fourth
30:14and ian takes third the second spot we have this one aaron pretty good these it just came down to
30:22the overall neatness but they were a good effort which means that this is the winner who is that
30:31jasmine that is a beautiful cake perfectly risen your sprinkles are excellent well thank you
30:37what i actually can't believe it they liked it and they went back for more last today i can't
30:43believe i couldn't get a school cake right i make it all the time but i mean paul was tapping on it
30:47it was rock solid i wanted to do better than seven so i'm a little bit disappointed but i think i'm ready
30:53for tomorrow let's go
30:57i don't know about you noel but i've loved going back to school especially with mr hollywood and
31:07miss lee miss hollywood i think it's been very good fun and the baking has been absolutely lovely
31:14aaron's signature yeah it was fantastic he's having a really good week isn't he second in the
31:20technical and jasmine as always very near the top if not at the top i would say toby probably could
31:27join for star baker it depends how he gets on today yeah who do you think's not doing so well
31:31well nadia straight away nadia i think jessica's down there natalia natalia's down there yeah i met
31:37a lot of them last night because they're all in detention did you have the k now i spoke to the
31:43parents i think they're going to be all right for today hello bakers it's time for your back to
31:53school showstopper challenge before we start no what was you like at school i was pretty good
31:58actually i was second from top in my class who was first it was my brother just the two of us
32:03actually we were homeschooled so for your showstopper challenge the judges would love you to bake
32:12a spectacular summer fates stall display now the judges will be looking for an array of decorative
32:19themed treats that really capture the spirit of the summer school fate your display should have at
32:26least one large bake and two batches of 12 smaller ones you have four and a half hours on your marks
32:32get served bike
32:37my primary school had an amazing school fair i always got so competitive with like hooker dart
32:42coits i always used to head to the bake stall used to love it i always do the tom bowler at the
32:47kids school fairs because i want to win some wine straight in not one back the baker's showstopper
32:55challenge is going to be a tricky one we're asking them to reproduce a traditional school summer face
33:01in bakes so i'm starting with the cake it's quite hefty i'll get that out the way first this is a demanding
33:07challenge we want them to display at least three different baking disciplines and the difficulty
33:14with that is about timing this is where we have to have a bit of a balancing act i've never had three
33:19things on the go at once the hardest part of multi-baking is different rising temperatures different
33:24oven temperatures they could go wrong in every single area it's a very busy bench today you have to be a
33:30real artist and i think have a great baking flair to produce something magical which we expect today
33:37morning toby good morning tell us about your cake stall so i'm going to do a lemon and blueberry cake
33:44decorated as a hooker duck game and i'm going to do some shoe bun tennis balls and a version of my
33:51childhood favorite sandwich after school chicken instant noodle sandwiches
33:56oh luckily for paul and prue toby's childhood sandwiches have matured into parmesan biscuits
34:04filled with chicken pate and ricotta he's also serving shoe bun tennis balls filled with strawberry
34:10cream alongside his school fate centerpiece a blueberry and lemon hooker duck cake and did we win a prize if
34:16we hook a duck you can win the hamper everything's labeled up so you know exactly what's going on
34:21let's see what she's going home with tonight well i'm very competitive so you may not win
34:28toby's hooker duck cake will be facing some competition of its own this is my cake and this
34:33is going to make the swimming pool which i'll put my ducks in for hook a duck jasmine's orange and elderflower
34:39hooker duck cake will be joined by two more classic school fate games and she's hoping her rosemary
34:44pretzel quoit and raspberry jam hopscotch biscuits will be enough to take home the grand prize once
34:50again who was star baker last thought i don't know i'm just saying if you get through in a row
34:57everyone's gonna go oh wow well i think i'm gonna go ah everyone will be a bit like oh but toby
35:05and jasmine aren't the only ones hoping to make a splash i think a few people are doing it we're
35:09doing their hook it up game that's the cake and then biology was probably the only subject i really
35:14like to school so i am doing little petri dish crème brulee's that will have these bacterial
35:19growthy sugar circles on the top and then we have the coconut shy your eyes lit up then complicated as
35:25always tom's ambitious display includes today's third hook-a-duck centerpiece a red velvet cake
35:33filled with cream cheese buttercream it's served alongside vanilla crème brulee petri dishes and
35:38chocolate coconuts filled with coconut mousse and he's hoping this fate goes better than the last one
35:43he attended last year my dad was officially made chairman of the local village fate he got me to
35:49do face painting and the first guy that sat down was this bald guy who was like can you make me a tiger
35:54and i started painting him without looking at a photo of a tiger and he just came out looking like
35:58a basketball and i was very confused but hopefully my baking is better than my face painting and we will
36:03get somewhere today to stand out at today's back to school fate a raspberry and vanilla funfetti cake
36:11the bakers must pack their cakes with irresistible flavors and textures less the four lemons went in
36:16i want them to taste the lemon but leslie's hoping to trick the judges taste buds i am making an illusion
36:23bake it's gonna look like a meat pie so it's gonna be sweet but it looks savory do you enjoy this type of
36:29bacon i love it i've made the pie before because my dad loved meat pie so i made him pie and chips
36:35and peas and all that are we getting the chips and peas no just the pie leslie's giant coffee and
36:43walnut pie illusion cake filled with brownies instead of beef will take center stage in a 1970s display
36:50accompanied by apple shortbread biscuits and rainbow meringue lollies two favorites from her school days
36:56it's a long time ago for us it is yeah 1975. it's black and white for me sepia oh my god
37:06but leslie's 70s school fate won't be the oldest in the tent my name and my baker's prehistoric pantry
37:13so hopefully i'm gonna make a 3d dinosaur coming out of a book jessica's dino derrick will spring
37:21from the pages of her stout cake book while the rest of her prehistoric pastries include marshmallow and
37:26raspberry jam filled footprint biscuits and chocolate dinosaur eggs with a chai spiced ganache
37:33this is my massive stout cake and it is about to go in the oven i hope it's okay
37:38the bigger the cake just need to get this cake in east up the longer it'll take to bake i'm gonna put
37:44it into four different tins otherwise it's a 45 minute bake in a big tin and i don't have time for
37:49that and with additional elements also needing the oven i'm gonna just keep plowing through my list
37:54hopefully get it all done on time staying on schedule is crucial when we've got so many elements
38:00to do no matter what you gotta keep going but as the only baker not using cake for their centerpiece
38:06so i'm making a giant macaron stopwatch it's huge aaron will have to keep an eye on the time
38:12conscious that nothing's within the oven yet these have got to wait for 30 minutes to like get a skin
38:17so i can bake them but you're in a good position now aren't you your signature was good technical
38:21good i've never held a man while he makes it how was it for you it was beautiful aaron's massive
38:28macaron stopwatch will feature layers of orange caramel and hazelnut mousse alongside he'll serve
38:33up peach cream filled cricket balls and iced bun tennis balls i've never actually been to a school
38:39for a piece of sports days so i've done sports inspired bakes go go go but aaron's not the only baker
38:46facing their first school fight because you've never even seen a fight no i've seen the fight in
38:53the uk oh you have seen a fight two girls like on the streets no we weren't talking about a fight
39:00talking about a fight oh my gosh i don't understand nothing help me natalia's come well prepared for her
39:09first school fate with a citrus curd filled backpack cake shortbread biscuit pencils and glazed apples
39:16filled with apple mousse and jam it takes a long time to say it must be completely frozen whether it's
39:25setting mousse so this is the coconut mousse and then these will go straight into the freezer making dough
39:32so now i'm going to prove this i'm going to put it in the proving drawer brownies they don't like a
39:37brownie or biscuits cutting out my biscuit dough to make dinosaur feet paul improve demanded the bakers
39:44to include at least three distinct baking disciplines in their displays shoe bun time the flick is essential
39:52but if that wasn't challenging enough nadja's taking it one step further i'm proving me donut dough
39:58because that's going to take the longest because i'm actually doing four different things so i
40:02really want to try and get everything done in the time in a bid to stay in the competition naddy is
40:08going all out with a giant vanilla cupcake topped with strawberry meringue shortbread biscuits with
40:14lemon curd dip brownie burgers and strawberry glazed doughnuts listen you've got all to play for today
40:20it's all down to you you've got children at school do they ever have school faiths you know you're
40:25making a rod for your own back because they're probably going to ask you to do all this for
40:29them for them no well let's see how this goes first let's get my cute little mitts on the sooner the
40:36cakes are baked right that's defo done the longer they'll have to call yeah she needs longer and the
40:42more time for the bakers to transform their sponges look at that childhood into a spectacular
40:51school fate centerpiece so this is going to be an old school computer monitor it looks like a screen
40:57it's so good doesn't it yeah it does look like a pixelation on that's not bad maybe i'll take that
41:03recreating one of his most cherished childhood possessions ian's old school monitor will be
41:08filled with raspberry jam and vanilla buttercream alongside will sit lemon tarts in the shape of yet
41:14another hooker duck and chocolate blocks filled with shortbread and caramel i'm going to take this tiny
41:19sherbet pit i'll put it in as the heart of the voodoo doll i'll get you some handshakes wow maybe or
41:26i could just flick it at natalia that'd be more fun than it hello bakers you are halfway through
41:36halfway okay i've got hockey after school have you i'll meet you i've got netball i've got my bmx you can
41:43go on the back i'll see you later all right that's my macaron i'm looking for them to arisen a foot
41:48around the edge things crossed the cakes may be cooling oh that breeze is nice for cooling those
41:54cakes but things are only heating up for the bakers shoe buns in the oven as the race is on to finish
42:00the rest of their displays this is like the fiddliest part of my whole thing maybe i should be a surgeon
42:06one day do you want to be a surgeon maybe maybe or maybe an anaesthetist i see you want to basically
42:12drop people or you want to cut people up yeah either or take your pick it's not cooked it's not
42:20cooked it's not cooked but jessica can't move forward until her cake is baked it's still in the oven after
42:26like an hour that sponge should be cooling already so i'm really quite worried for time and it just
42:31means that i'm everything else is now lagging that's so hot the proving draw was on really really
42:38high i'm worried they might be under approved but i don't want to risk killing all the yeast so
42:45my pretzel dough is proof it feels really good so then i boil them in water and then we'll bake them
42:51after these are going to be burger buns i'll slice them in half and stick my brownie burgers in them
42:57oh they look so real you could still go through right let's not be silly now allison oh no don't
43:03be on that donut i've seen it before don't give up yet honestly you're breaking this tent up allison
43:11bakers you've got one hour left final hour yep gonna get it done so i want to leave those as long
43:18as possible kind of dry while aaron i'm just gonna have to take her out and jessica must wait to build
43:24their school fate centerpiece i just need to keep power now for the rest of the bakers
43:32it's the moment of truth i feel like it's crunch time now i need to shape it so that it feels even
43:37a little bit like a paddling pool this is so fragile kind of scares me all right this has to
43:42start taking a little bit more of a shape soon it is looking a wee bit sad so this is the water
43:48i've made it a little bit easy for myself trying to make this look like a paddling pool i'm covering
43:53my cupcake and fondant well trying to this fondant is really messing with me right now this ribbon
44:00you got this in i just hate decorating cakes my backpack this is cool too cool for school
44:10oh i wish this would stay up i'm not feeling good it's not gonna be the best we have a pie i'm in
44:17my happy place cutting and sticking and making yeah it's what you like i love it go big or go home
44:23yeah good luck thank you go big or go home making derek come to life like a little bit more i'm rushed
44:32time wise all i can do is try bakers you have half an hour left you've had four hours how have we done
44:39four hours 30 minutes stressful i mean they've risen i just don't know what the texture is going
44:44to be like oh the pressure right we're de-molding the coconuts they really are soft like that should
44:51not be happening i'm gonna dip my apples in a glaze this one good too soft oh this is so painful so the
45:02cake has got cooked it is so ridiculously gooey so i'm just gonna have to improvise and just do
45:14what i can the texture on this macaron is going to be off i wanted it really crisp and to hold up
45:18because they are breaking oh god very messy i'm just filling my tennis ball shoe buns with the
45:24strawberries and cream filling we're feeling the pressure but we just got to keep going bakers you
45:30have 10 minutes left oh no this is cracked i wish this wasn't cracked but i wish a lot of things
45:40right now my whipped ricotta and pate it tastes really nice but it looks absolutely vile let's go
45:46speed icing my little ducks this there that's technically a duck is it ready for the ducks bakers
45:54you've got one minute left you've got one minute left what the duck i don't have one minute i just need
45:59to get all these out coconuts have seen much better days sadly oh we are a little bit stressed this is so
46:08insane done finally it looks so messy yeah yeah yeah that's fine bakers your time is up oh my good lord
46:24please step away from your showstoppers right um this is the worst come on kids
46:31break time it's a long run won't it my cake's raw raw come on should we have a hug
46:36it's judgment time for the bakers back to school summer fate displays tom it's time for your showstopper i'm
46:52gonna come and help you thank you okay ready so welcome to the science fair
47:04oh wow that is a showstopper wow i love the look of it overall it's a fascinating display
47:15so now what's in this cake this is a red velvet cake with cream cheese buttercream that's a delicious
47:22red velvet cake perfectly baked very moist so we've got the petri dish crème brulee's
47:28crème brulee's nice it's got a nice texture to it considering how thin it is let's have a look at one of
47:32these the coconut mousse that has a chocolate genoese sponge inside that's soaked in a bit of rum
47:39did you mean it to be that liquid no so it's a bit of a nightmare trying to get the chocolate on them
47:43flavor is lovely with the genoese as well they're clever then go on paul
47:49first try thank you tom thank you very much guys
47:51i like all of these i think they look exquisite just got to taste good now so remind us what you
48:10made the subtle sponge cake i put some orange and lemon extract in it the sponge is lovely just tastes
48:17a bit fake it's a bit artificial isn't it i like the shape gorgeous little rings there i love the
48:22pretzel i love that savory rosemary flavored right hobscotch neat as a pin yeah very nice hook the duck
48:35overall i think you've done an amazing job it is style with substance
48:39tennis balls are impressive the pool looks a bit of a mess on the outside and are the ducks just
48:50fondant they are just fondant they are hookable oh look the other way please go on give me a hand thank
48:58you tv magic yes proof yay so you have lemon and blueberry cake with a lemon and blueberry cream
49:07cheese filling the sponge is baked beautifully that's a lovely sponge great job okay have a look
49:13at the strawberry and cream oh it's lovely truly light you've done a good job with those absolutely
49:20delicious i love the look of these parmesan and rosemary sandwich biscuits
49:25um that's lovely um it's actually fantastic thank you very much toby thank you very much
49:35there's a lot of added bits that this this there's a lot of plastic in this there is yeah
49:42let's have a look at the computer so it's a funfetti with vanilla frosting and raspberry jam love the
49:48flavor but buttercream's gritty so what have we got here in the chocolate those are just little
49:53chocolate coated biscuits with a smidge of caramel it's mostly chocolate and very very sweet and
49:59this is pate sable some swiss meringue and a pat for your duck
50:06pastry's good but the meringue is so sweet yeah overall i think you struggled it's not as good
50:11and i know you can do it it's a bit flat and it is a bit untidy but what's it taste like
50:25you are so good at flavor if you'd had more time you could have been much neater about it
50:30your buns are underproofed yeah it's very doughy the shortbread's lovely the filling is delicious i
50:39use peach powder cocoa butter and coconut oil it's really lovely thanks aaron cheers
50:48i love the bag the color and the design i'm sorry to cut into your bag oh my gosh
50:53this is a vanilla sponges with the cream cheese and citrus court yeah i love it yeah i think the
51:00curd the curd filling is just zesty enough with a beautifully soft well-baked sponge the biscuits
51:06crumbly biscuits nice ganache is good i love the apples sometimes what they taste like the actual
51:11texture of it is spot on it's delicious with the spice with the apples and everything else inside it
51:16it's all really really good and it looks good you've done a very good job
51:24i like the height it looks really great i think the whole thing looks charming i've made you a coffee
51:30and walnut and chocolate brownies to look like a steak i love them it's a nice coffee and walnut both
51:38flavors are really good and strong i'm shortbread biscuits buttercream and apple jam in them
51:44they're good very happily and i've made meringue lollies filled with a vanilla buttercream and lemon curd
51:51they're well baked them nicely piped too don't tell me who made the sprinkles no
51:58no one's ever gonna make sprinkles by hand again
52:05there's a lot of stuff going on in here i particularly like the look of the burgers is that bread
52:09you've made no i've made like a donut wow it's donuts twice clever let's have a look at this so i've
52:16done a lemon drizzle sponge cake but it's slightly over baked okay the flavor is nice the donuts are
52:23just vanilla donuts with a strawberry glaze it's a nice little structure you've got inside there
52:28strawberry flavor is really fake it is yeah this is a lemon lemon dip yeah lemon curd is wonderful and
52:34it's really sharp tonight's a little sugar biscuit are you gonna eat it like a burger yeah you've got
52:39it oh yeah you really got to switch your mind because you just expect beef clever you've got a
52:48good brownie in there the whole thing is delicious i think triceratops is looking a bit sad
52:59overall i'm a bit underwhelmed because it doesn't pop so i have made for you a stout cake with a
53:06stout caramel and a milk chocolate whipped ganache texture's all wrong i know it's the flavor i'm not
53:14very keen on there's a bitterness to it let's have a look at these feet shortbread biscuit with marshmallow
53:21and a cherry and cursed jam i quite like that i think it probably needed more bake on the biscuit
53:27it's a bit soft yeah this is the egg it's a chai whipped ganache some biscuit and then there's an
53:33italian meringue in there it's quite strong there i think i like that in very small quantities but it
53:39isn't thank you thanks jesse i love the way it looks that was brutal that was brutal a bake like
53:52that i don't think is redeemable definitely one of the bottom ones in the showstopper obviously i don't
53:58want to go home but i think i probably deserve to i want to show supper twists and turns i mean
54:09i was so surprised with regards to aaron he literally had smashed the technical smashed the
54:15signature and this looked smashed unfortunately he was in line for star baker but he certainly
54:20dropped down the order i think on the other hand i think jasmine did well thought the cake was good
54:24her finesse is on a different level though isn't it i mean look at that piping beautiful
54:28i did like tom's and i think toby's joined toby did well toby's balls were amazing his balls are
54:34so i think he's put himself in line for star baker obviously someone is not going to graduate today
54:40the one i'm most sort of disappointed in is yeah he can bake better than that it was three different
54:45disciplines and for me failed on all three what about jessica but not just the bake it was about the
54:51flavor combinations were wrong she was in a bit of danger anyway coming into today i think on the other
54:55hand nadia and natalia who were in serious trouble have both lifted themselves up so unfortunately
55:02i think it's between jessica and ian i agree partly so it's been great i've really enjoyed being in
55:08the staff room having a cup of tea with you guys it's been wonderful
55:20students you have been brilliant and it's nearly home time but obviously i have the best job of
55:26announcing this week's star baker so this week's star baker goes to
55:37jasmine
55:44you gotta go for your hat trick next week
55:45ah sadly that leaves me with the horrible job the baker who is leaving us this week is
56:01jessica
56:01this is going to be my last year to apply and i feel chuffed that i made it to the tent
56:18i've met some incredible
56:21wonderful talented inspiring bakers you guys are going to smash it so it's not all bad bad luck
56:30sweeter i've learned a lot so thank you the thing i've loved about jessica all the way through is
56:35she's very creative and she takes risks every single week and i think she took the risk too far this week
56:44jasmine's done really well back-to-back star bakers it's crazy it's all about consistency and that's what it
56:49takes to get to the final she is certainly one to watch an exceptional baker i don't want jessica
56:56it should have been me i was 100 convinced that i was gone third time lucky no i just need to get
57:02through chocolate week next time it's chocolate week i've got a crack we've all got a crack the
57:08bakers make mousse in the signature panic is setting in tackle tarts in the technical nightmare and go
57:14gooey with incredible show stoppers so good whose food of love will seduce the
57:19judges it is exceptional and who will crack under the pressure yeah there's no way i can serve that
57:28oh god oh god oh no are you a star baker in the making if you'd like to apply for the next series
57:38of bake-off visit channel 4.com forward slash take part
57:47oh
57:55oh
57:57oh
57:59oh
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